54 variety recipes

A quick and easy recipe that brings some variety to dinner and a tantalizing flavor everyone will enjoy!

Add some variety to your meals with these delicious salad made of collard greens and italian plum tomatoes.

This unique blend of a variety of seeds can help a marinade spice up any type of meat.

Start up the barbecue in your crockpot with this dish made of succulent beef and a variety of spices.

Gujarati dal: a Western Indian lentil stew with eggplant, zucchini, and tomato, tempered with mustard seed, cumin, and asafetida in ghee. Vegetarian, warmly spiced, served over rice.

Add some flavor to your pork tenderloin with this succulent recipe that uses currant jelly and a variety of spices.

You will be licking your fingers after trying this savory dish made with tomatoes, mushrooms and a variety of spices.

Don't let your eggs look lonely, use this recipe to add a variety of vegetables to make your breakfast enjoyable!

Add some sophistication to your beef this summer with this succulent dish made with red wine and a variety of spices.

Buttercup squash is one of the sweetest varieties of winter squash, and its seeds make a great snack, just like pumpkin seeds.

An easy home-made dressing that adds loads of flavor to a variety of dishes or even just with your favorite greens.

An elegant salad featuring shrimp, enoki mushrooms and blue cheese studded with a fresh made yolk based dressing and a variety of lettuces.

How to prepare fiddlehead ferns: clean, simmer until tender, and serve with butter and lemon. Works for bracken, ostrich, and cinnamon fern varieties.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

Grilled sausage kabobs with bratwurst, Italian sausage, kielbasa, and new potatoes basted in a bacon-beer BBQ sauce. Three sausage varieties on one skewer for the ultimate cookout.

This stir fry is made with lean pork, variety of vegetables, and Chinese seasonings. It' quick, easy and very tasty, serve it over a bed of rie, a great busy weeknight meal.